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Fullback Fire Sticks




Source of Recipe


Chef Robert


List of Ingredients




1 1/2 lbs. sirloin steak
3 beef bouillion cubes
1 Tbsp water
3 heaping tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. kosher salt (regular salt works as well)
2 Tbsp. vegetable oil

Recipe



The night before:
Cut the steak into 1/2 inch cubes. In large bowl, crumble bouillon cubes into water and stir until a thick paste is formed. Stir in cayenne pepper, black pepper and salt. Add the meat and toss thoroughly to coat. Skewer meat onto wooden skewers, place in plastic container or gallon sized freezer bags and place in cooler.

At the game:
Heat the grill; brush some oil on the fire sticks, brush remaining oil on the grill using paper towel and tongs. Place sticks on grill and cook 2 to 3 minutes per side.